Ricotta Orzo

Make this adaptable Italian dish using the pasta and herbs of your choice. Some fresh summer herbs to consider: chervil, chives, and parsley.

Total Time: 0:30

Prep: 0:15

Cook: 0:15

Level:
Easy

Yield:
4 servings

Serves:
4

Ingredients

½ lb. orzo

1 tsp. olive oil

1¼ c. chopped leeks

½ c. fresh or frozen peas

½ tsp. salt

.13 tsp. ground black pepper

1 c. fresh ricotta

4 strip thick bacon

½ c. whole milk

⅓ c. grated Parmesan

1 tbsp. Chopped fresh dill

Directions

Fill a large pot with water and bring to a boil. Add 2 tablespoons salt and the pasta. Cook for 4 minutes. Drain and rinse well. Set aside.

Heat the oil in a large skillet over medium heat and add the leeks. Cook until leeks are tender and bright green, about 3 minutes. Add the peas, salt, and pepper and cook for 1 minute. Add the orzo, ricotta, and bacon and toss well over medium heat until warm, about 3 minutes. Add the milk, Parmesan, and dill and cook for 1 more minute. Serve hot.